YOGHURTY KEBABS

Ingredients (Kebab Tomatoes Gravy) :

5-10 sheesh kebabs (cooked & sliced)

Naan/pitta bread

Fresh red peppers diced

Chopped coriander

Parsley

1 onion sliced

1/2 chopped tomato tin (blended)

3/4 spon coriander powder

3/4 spon cumin powder

Salt to taste

Chilli powder to taste

Crushed ginger and garlic

Fresh green chillies to taste

Turmeric

Ground pepper

Method (Kebab Tomatoes Gravy):

1. Soften the onions on oil th en add all the spices, green chillies, garlic and ginger as well as the tomatoes tin.

2. Spread pieces of the bread onto the bottom of a dish and sprinkle over half the red peppers and herbs (parsley and coriander).

3. Spread half the warm tomatoes gravy over it and then arrange the kebabs on top. Then pour the other half of the gravy on top.

Ingredients (Yogurt Sauce):

1/4-1/2 cup of Greek yoghurt

Blended Garlic

Parsley

Salt

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Method (Yogurt Sauce):

1. Combine all the ingredients together to form a smooth paste.

2. Add the other half of the parsley, coriander and peppers to the kebabs. Then pour this on top of the kebabs and gravy.

Ingredients (Butter Sauce):

1 tbsp melted butter

Chilli powder

1. Mix the butter sauce ingredients together and pour onto the kebabs, gravy and yogurt. Garnish with fresh chillies.